Mozzarella and Tomato Salad

Mozzarella and Tomato Salad
Staff Writer
Mozzarella and Tomato Salad
Christopher Hirsheimer

Mozzarella and Tomato Salad

Serve this simple and delicious appetizer as a prelude to a light meal. A crisp, refreshing glass of Bastianich Rosato pairs perfectly with freshly cut tomatoes.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

6
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 ripe medium-sized tomatoes, cored and cut into 1-inch pieces
  • 1 Pound fresh mozzarella, cut into ½-inch cubes
  • 4 Cups packed fresh baby spinach leaves, chopped coarsely
  • 1 1/2 Teaspoon kosher salt
  • 1/4 Cup extra-virgin olive oil
  • 3 Tablespoons red-wine vinegar
  • 1 Teaspoon dried oregano

Directions

Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl. Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
12g
50%
Cholesterol
39mg
13%
Carbohydrate, by difference
8g
6%
Protein
19g
41%
Vitamin A, RAE
782µg
100%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
501µg
100%
Calcium, Ca
197mg
20%
Choline, total
30mg
7%
Fiber, total dietary
5g
20%
Folate, total
195µg
49%
Iron, Fe
3mg
17%
Magnesium, Mg
118mg
37%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
67mg
10%
Selenium, Se
8µg
15%
Sodium, Na
485mg
32%
Water
174g
6%
Zinc, Zn
2mg
25%

Mozzarella Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Mozzarella Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.